I have so many favourite ways to eat avocado, including:
- Mashed on toast with salt and pepper, for a snack or for breakfast (sometimes I add some grilled rashers of vegetarian bacon - the saltiness with the avocado is quite delicious!)
- In a salad - last week I made a rocket, beetroot, goats cheese and avocado salad and it was truly divine
- Mashed up in a wrap with spicy vegetarian mince and salad leaves
- In "hangover eggs" (recipe coming soon!)
I love to serve this with crunchy delicious carrots, as shown.
Salt and pepper to taste
Fresh lemon juice
Sweet chilli sauce to taste
Pinch of ground coriander
2 tablespoons Kewpie mayonnaise** or (lighter alternative) low fat mayonniase or fat-free greek yoghurt [if you're counting points, you can leave this ingredient out but I like how creamy it makes it]
Cut the avocado in half carefully. Remove the stone, but keep it if you're making it in advance, as putting the stone in the dip keeps it green!
Scoop out the flesh into a bowl. Add the rest of the ingredients and mash up with a fork to desired consistency. Taste and make sure you're happy with the seasonings. Then dig in with your carrot sticks.
It's so easy, and great for entertaining - everyone loves it!
** Japanese mayonnaise, made with rice vinegar, which has a lovely piquancy that I can't quite describe and is definitely my mayonnaise of choice. In London you can buy it at the Japan Centre in Piccadilly, or online.